Which soup is clarified by a raft?

Which soup is clarified by a raft?

• A. Consommé
• B. Bouillon
• C. Minestra
• D. Cream of mushroom

Answer: (A)

Clarifying a soup with a raft is a classic technique used to produce a consommé. A raft—a mixture of lean ground meat, egg whites, and often mirepoix and a touch of tomato—settles on the surface as the liquid simmers and acts like a natural filter. The proteins coagulate and lift impurities, forming a floating barrier that traps solids. After simmering, you carefully strain the liquid, yielding a crystal-clear, intensely flavored stock. This method is specifically associated with making consommé, while the other soups are not clarified in this way: minestra is a chunky, vegetable-and-pasta soup, and cream of mushroom is a smooth, creamy soup that doesn’t use the raft clarification. Bouillon is a clear broth but isn’t typically clarified by the raft technique to the same degree.

Clarifying a soup with a raft is a classic technique used to produce a consommé. A raft—a mixture of lean ground meat, egg whites, and often mirepoix and a touch of tomato—settles on the surface as the liquid simmers and acts like a natural filter. The proteins coagulate and lift impurities, forming a floating barrier that traps solids. After simmering, you carefully strain the liquid, yielding a crystal-clear, intensely flavored stock. This method is specifically associated with making consommé, while the other soups are not clarified in this way: minestra is a chunky, vegetable-and-pasta soup, and cream of mushroom is a smooth, creamy soup that doesn’t use the raft clarification. Bouillon is a clear broth but isn’t typically clarified by the raft technique to the same degree.